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Ecuador Arnaud Causse Heirloom [Light roast]

Aroma of jasmine, taste of tangerines and stone fruits. Relaxing comfort of herbal tea once cooled down.

Country: Ecuador
Process: Fully Washed
Region: Terrazas Del Pisque, Pedro Moncayo, Pichincha
Variety: Heirloom
Altitude: 2100m
Flavor Notes: Jasmine, Tangerine, Stone fruit, Herbal tea
*500gr / 1kg packaging will be in our wholesale bags.

Size: 200g

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Details

"Ecuadorian coffee has been gaining popularity around here and I have been very curious to roast it myself. It almost tastes like Ethiopian as this is an Ethiopian variety but compared to the pop and vivid Ethiopian Halo of this season, this coffee reminds me of Japanese flavor palate, and I found the contrast of those two interesting. A great cup suited to enjoy while putting your feet up, watching the trees play with sunshine and breeze."

- Head Roaster Kosuke

"Floral, Ethiopian coffee like, no matter how its extracted it has a strong sweetness. I recommend you compare this with Kurasu's Ethiopia Haloberiti beans." ⁠

- Reika, assistant roaster⁠

Temperature progression is at the faster end of the spectrum, but since the bean size are relatively big for Ethiopian coffee that will help provide us some relief.

We lowered the charge temperature by 5°C and slowed down the process. After the first crack, we kept the process relatively short to preserve the delicate flavor. We roast this like Ethiopia, and it tastes like Ethiopia- 10 mins and up to 198.5°C.

See Kurasu Coffee Brew Guide blog to try Kurasu's basic recipe,

or

try Head Roaster Kosuke’s Recipe for Heirloom

Dripper:Hario V60 Dripper
Coffee : Water ratio: 13g : 208g
Water temp.:92c
Grind: Medium-coarse
Yield: Approx.182g

Step by step:

00:00- Pour 40g of hot water
00:40- Pour 60g of hot water (100g of water poured in total so far)
01:10- Pour another 60g (160g poured so far)
01:40- Pour 48g of hot water (208g poured in total)
02:45-55 Let all the water drip & finish brewing

Kurasu Staff's Comment

"A perfect pick me up during a hot summer day. Refreshing and sweet no matter if you enjoy them hot or cold. I really look forward drinking it3, especially as a mid-day treat."

Sonya

Roasting and Shipping Schedule

We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week on Monday and Sunday.

We then pack and ship the freshly roasted beans out on weekdays (please note that our fulfilment operation closes on weekends).

The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!

*All shipment will be done on the next Wednesday after order is received.

Customer Reviews

Based on 5 reviews
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C
Carrie L.
excellent cup

aromatic, bright and clean
definitely my favourite so far

E
Eddy L.
Perfect Cup

Always a perfect cup from Kurasu.

M
M. H.A.A.
Quizzical!

I am intrigued by this quizzical bean. It harbors an entrancing aroma and alluring notes, and I find myself quite frankly puzzled upon each sip! Needless to say, it is exquisite. Highly recommend!

N
NVV K.
Perfect cup

Good aroma and pleasant texture

L
Lauren T.
High quality coffee beans and roasting

I referred to Matt Perger's brewing recipe, can taste all notes on the package. A perfect balance of sweetness and acidity.